Homemade Beef Stock

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Our recipe uses classic techniques, like roasting the bones before cooking them, and produces a superior stock for soups, stews, and sauces.

Greg Lofts

Updated on December 1, 2023

overhead view of beef and carrots in a roasting pan — Photo:
JENNY HUANG

Yield:

3 quarts

Making homemade stock is an investment of time, but you're rewarded with a stock that's far superior to any store-bought version. Our beef stock recipe cooks long and slow, but it's mostly hands-off. We use the classic French technique of roasting the bones before simmering them to give the stock caramelized flavor. Adding beef stew meat and some aromatic vegetables to the roasting pan are other ways we build a more flavorful stock. After it's cooked, you'll need to skim the fat from the stock and strain it carefully. Then decide how to use the richest, most delicious stock you've ever had. It's perfect for our French Onion Soup, as well as for hearty stews, braised beef ribs, and chilis.

Ingredients

5 pounds mixed beef bones, such as marrow, neck, and oxtail
1 pound beef chuck (or other stew meat, cut into 1-inch pieces)
3 carrots, peeled
1 large onion, skin on, halved
Extra-virgin olive oil, for drizzling
2 celery stalks, plus a handful of inner leaves
1 teaspoon black peppercorns
2 thyme sprigs
6 parsley sprigs

Directions

Preheat oven: combine bones, meat, and vegetables with oil:

Preheat oven to 425°F. In a roasting pan, combine beef bones, stew meat, carrots, and onion. Drizzle with oil, tossing to evenly coat, and spread in a single layer.
Roast:

Roast, turning everything once halfway through, until meat is browned on all sides, about 45 minutes.
Move to stockpot and deglaze roasting pan:

Transfer bones, meat, and vegetables to a stockpot. Place roasting pan over two burners, add 1/2 cup water, and bring to a boil, scraping browned bits from bottom; transfer mixture to stockpot.
Cover meat and vegetables with water and boil:

Add enough water to pot to cover meat and vegetables by about 2 inches (5 to 6 quarts). Bring to a boil, skimming foam and impurities from surface.
Add celery and herbs:

Add celery stalks and leaves, peppercorns, thyme, and parsley sprigs.
Simmer:

Reduce heat to medium-low and gently simmer, uncovered, until mixture is darkened and reduced slightly, and bones have released their marrow, 8 to 12 hours.
Strain stock:

Strain stock through a fine-mesh sieve (line it with cheesecloth for clearest possible stock). Let stand until fat rises to surface, then skim it from stock with a spoon.

To remove the fat without skimming, refrigerate the stock until it floats to the top and solidifies, then lift it off with a spoon.